Celebrate spring’s sweetest vegetable in a refreshing cocktail that delivers more than 15% of your daily vitamin C goal—and bonus points for the vibrant green color. Anise notes from the tarragon balance the sweetness of the elderflower liqueur. Club soda adds an effervescent finish.
1/3 cup peeled and sliced cucumber
2 tablespoons fresh or thawed frozen green peas
1 teaspoon fresh tarragon leaves
dash of kosher salt
2 tablespoons fresh lemon juice
1 ounce vodka
1/2 ounce St-Germain (elderflower liqueur)
1 teaspoon agave nectar
1/2 cup ice
1 ounce club soda
Garnish: additional tarragon
Added sugars 11g
Calcium 0% DV
Potassium 1% DV
How to Make It
Muddle peeled and sliced cucumber, fresh or thawed frozen green peas, fresh tarragon leaves, and a dash of kosher salt in a cocktail shaker. Add fresh lemon juice, vodka, St-Germain (elderflower liqueur), agave nectar, and ice; cover and shake 30 seconds. Strain into a coupe glass. Top with club soda. Garnish with additional tarragon, if desired.
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